Director of Dining Services & Culinary Excellence

Compass Group USA; Washington (District of Columbia); On-site; USD 88,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Flik Hospitality in Washington, DC is seeking a Director of Dining Services to oversee daily dining operations for a major account. You will lead a team of associates, manage client relations, and ensure top-quality food offerings.

The role requires a BS in Hospitality or Culinary, 3–5 years of foodservice operation experience, and strong budget/P&L oversight. You will roll out culinary programs and collaborate with the Chef to craft menus.

Qualifications

• BS in Hospitality or Culinary preferred.
• 3–5 years of foodservice operation experience.
• High volume production and catering experience.
• Previous experience managing a budget.
• Desire to learn and grow with a top-notch foodservice company.

Responsibilities

• Maintain excellent relationships with customers, guests and client as well as other departments.
• Work with the Chef and management team in creating menus and providing top quality food.
• Oversee all P&L and budgeting as it pertains to the account.
• Roll out new culinary programs.

Skills

Client relationships

Budget management

Menu development

Leadership

Education

BS, Hospitality or Culinary degree

Job description

Flik Hospitality in Washington, DC is seeking a Director of Dining Services to oversee daily dining operations for a major account. You will lead a team of associates, manage client relations, and ensure top-quality food offerings.

The role requires a BS in Hospitality or Culinary, 3–5 years of foodservice operation experience, and strong budget/P&L oversight. You will roll out culinary programs and collaborate with the Chef to craft menus.